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The Omega(-3) of All Chocolate Cakes

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The Omega(-3) of All Chocolate Cakes

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The Omega(-3) of All Chocolate Cakes Recipe The Omega(-3) of All Chocolate Cakes Recipe

Here’s a delicious way to sneak omega-3 fatty acids and fiber into your child’s birthday cake — or into yours, for that matter. You’re never too old for cake, especially a rich, delicious chocolate cake like this.

At a glance

Prep
Bake
Total
Yield
1 layer cake

Ingredients

  • 2 cups sugar
  • 1 3/4 cups King Arthur Unbleached All-Purpose Flour
  • 3/4 cup Double-Dutch Dark Cocoa or Dutch-process cocoa
  • 1/2 cup whole flax meal
  • 2 teaspoons baking powder
  • 2 teaspoons espresso powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 4 large eggs
  • 3/4 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 1/2 cups water

  • 14 ounces sugar
  • 7 1/4 ounces King Arthur Unbleached All-Purpose Flour
  • 2 1/4 ounces Double-Dutch Dark Cocoa or Dutch-process cocoa
  • 1 1/2 ounces whole flax meal
  • 2 teaspoons baking powder
  • 2 teaspoons espresso powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 4 large eggs
  • 5 1/4 ounces vegetable oil
  • 2 teaspoons vanilla extract
  • 12 ounces water

  • 397g sugar
  • 206g King Arthur Unbleached All-Purpose Flour
  • 64g Double-Dutch Dark Cocoa or Dutch-process cocoa
  • 43g whole flax meal
  • 2 teaspoons baking powder
  • 2 teaspoons espresso powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 4 large eggs
  • 149g vegetable oil
  • 2 teaspoons vanilla extract
  • 340g water

Instructions

  1. Preheat the oven to 350°F. Lightly grease and flour (or grease, then line with parchment, then grease again) two 8″ x 2″ round cake pans. Note: These pans need to be at least 2″ tall; if you have non-standard, shorter 8″ pans, substitute 9″ round pans.
  2. Whisk together the dry ingredients.
  3. Add the eggs, oil, and vanilla, beating until smooth.
  4. Gradually add the water, again beating until smooth. Pour the batter into the prepared pans.
  5. Bake the cakes for 35 to 38 minutes (a bit less if you use 9″ pans), or until a cake tester inserted into the center comes out clean.
  6. Remove the cakes from the oven. Cool themes in the pans for 15 minutes, then turn them out of the pans to cool completely on a rack.
  7. Fill and frost as desired.
  8. Yield: one 8″ or 9″ layer cake.
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